Sometimes holidays sneak up on you, and as much as you want to have an awesome costume, pumpkin, etc, it doesn’t happen. I somehow managed to send a Halloween care package to my friends in ANOTHER COUNTRY, which involves more serendipity than luck, yet have sadly neglected this holiday. Continue reading
Last week’s caramel sauce was cruising towards it’s expiration date and there is only so much that you can eat with a spoon. I contemplated breaking out my ice cream maker and making some sort of caramel swirl ice cream, but I bought a quart of cookie butter ice cream on Saturday and devoured it by Tuesday. I knew I had a reason for not keeping ice cream in the house. Even though I tried to keep my serving size small by eating ice cream out of a ramekin, I just got an embarrassing number of refills. I needed to get rid of my caramel sauce, and by “getting rid” I mean, persuading others to eat it. Millionaire’s Shortbread or caramel chocolate shortbread seemed like a good alternative. Continue reading
On my quest for my perfect brownie recipe – I currently have four brownie recipes on this blog including cheesecake and dulce de leche – I came across No Recipe’s Vanilla Caramel Brownie, which uses his vanilla caramel sauce as the sweetener. I tried to the brownie recipe and the taste is amazing, especially with extra caramel sauce drizzled on top. But the texture is still too fudgy/ truffle-y for me.
Vicky Pham-Le’s brownie recipe has the perfect texture of chewiness and denseness, and I’m thinking of adding a bit of baking powder in my next iteration and seeing what happens. But we’ve gotten off topic, because that vanilla caramel sauce is the bomb! Your run of the mill salted caramel sauce has nothing on this! Continue reading
Is it a green smoothie? No, it’s the newest dog treat in my arsenal. Even though I’ve had mixed successes with Damn Delicious recipes, Chungah’s dog treats are on point! Her corgies, Ollie and Butters, are so cute, and I love reading about their misadventures. I recently tried making her Spinach, Carrot Zucchini treats! Don’t they sound healthy? Continue reading
UPDATE: I made this cheesecake again over the weekend in a 9 inch square baking pan. I used about 160 grams of graham crackers, about 12 crackers, and the same amount of filling. Also, included step by step photos on how to create the swirly pattern.
Greek yogurt is the bomb!
Sometimes necessity is the mother of invention and this was the creamiest, most luscious cheesecake I’ve ever made. While I like a nice solid cheesecake as much as the next person, when the weather gets a little warmer, it’s nice to have cheesecake lite (e.g. all the calories but with a texture slightly firmer than whipped cream). Continue reading
I really need to invest in a hand held torch.
For Mother’s Day, I made four creme brulees. It’s my mom’s favorite dessert and the ones that they’re selling at Costco are not up to snuff. I
know some people are was intimidated by creme brulees and other custard dishes for a long time, but as long as you go slowly, you should be fine. The biggest hurdle is overcooking the custard and making scrambled eggs.
Second, there is also the water bath technique, but the secret to that is only filling the pan until it reaches the halfway point of the ramekins. Also, a little water won’t ruin a creme brulee.
First, we tried the sugar and broiler technique. The result was an unevenly melted surface, nearly black puddles in some areas and grainy half-melted sugar in others. It tasted great, but it was unworthy of my mother. If you had a more even toaster oven than me, this might actually work out! Continue reading
What do you do when you have several cups of chocolate cookie flavored frosting? You bake another cake. Now, this is not the prettiest cake I’ve ever made.
One of my coworkers even said, “It looks like hell.”
“But it tastes like heaven,” chimed another coworker.
I also forgot to snap a picture until it was more than half eaten, which doesn’t help things. Continue reading
My sister requested an Joe Joe cake for her birthday and I scored the internet for appropriate recipes. Joe Joes are the Trader Joe’s knock off of the ever popular Oreo. The main recipe contenders were from Tastes Better From Scratch, Serious Eats, and The Kitchn. After perusing the screenshots, my sister selected the Serious Eats one, which features a chocolate cake with layers of whipped cream frosting with folded cookie bits. Continue reading
This is the prettiest thing that I’ve made, hands down. The recipe is once again from Smitten Kitchen, but I did read a few other recipes from Epicurious and Martha Stewart as well. Martha Stewart claims that you can freeze the loaves the step before the last rise and then let them defrost for five hours before baking, which doesn’t seem that convenient at all.
My roommate makes the most amazing sweet potato fries. They are a mix between candy and crack. And I’m not even a sweet potato fry fan! I know some people prefer sweet potato fries over regular fries, but my fry hierarchy goes from steak frites, with curly fries being a close second, followed by waffles fries/ crisscut fries, and potato wedges dead last. I think sweet potato fries beat out potato wedges. I loved fries covered in garlic or cheese. I love In N Out’s animal style fries when they’re hot; it’s disgusting when it’s cold. I have been recently introduced to sriracha mayo and its cousin gochujang (Korean red pepper paste) mayo. Heaven! Continue reading